Recipe of the Week: Apple Crisp

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This is a great fall recipe but I got it out early this year because I had a bag of Granny Smith apples that were not as tasty as usual for eating fresh. Maybe they were last year’s apples and storage had taken some of their usual flavor; apple crisp is more forgiving because of the added sugar and spices. It sometimes takes some extra effort to utilize food effectively...getting as much value as possible from every $1 spent for groceries.  I turned it into a celebration by making a favorite fall recipe!

  • 4 cups apples, diced (peel if you must, I like the texture the skin provides...and it has nutritional value too)
  • Cinnamon for sprinkling (optional)
  • Lemon juice (optional)
  • Molasses (optional)

 

 Topping: 

  • 1/3 cup soft butter
  • 2/3 cup apple juice concentrate
  • 1 teaspoon orange zest (optional)
  • 1/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup flaxseed meal
  • 1 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • Molasses (for drizzling on top)

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Preheat oven to 375F.

Place apples in pan that has been sprayed with cooking spray. Sprinkle with cinnamon and lemon juice if desired. Drizzle with molasses.

Blend remaining ingredients in a small bowl.

Spread over apples. Drizzle with molasses.

Bake 30 to 35 minutes or until apples are tender and topping is golden brown.

Apple crisp is good warm or cold….I always have a first serving as soon as it comes from the oven.